5 from 1 vote
ligurian seafood stew
Ligurian Seafood Stew with a Basil Saffron Creme Sauce
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

My Ligurian seafood stew with pan seared scallops, shrimp, flounder, jumbo lump crab meat and roasted vegetables topped with a delicate basil saffron cream will wow your guests.

Try my restaurant-style dinner in your home this weekend.

Course: Entree
Cuisine: Italian, Italian - American
Keyword: Italian cuisine, Pasta, roasted vegetables, seafood, Stew
Servings: 2
Calories: 1413 kcal
Ingredients
Seafood
  • 4 oz flounder or fish of your choice
  • 4 oz shrimp peeled and deveined
  • 4 oz Sea Scallops
  • 1/2 lb mussels
  • 1/4 lb jumbo lump or lump crabmeat
Roasted Vegetables
  • 1 bulb fennel sliced sliced
  • 2 stalks celery stew cut
  • 2 carrots stew cut
  • 2 potatoes stew cut
  • 4 cloves garlic
  • 1 onion stew cut
  • 1 tbsp olive oil
  • sea salt and black pepper
Basil -saffron cream sauce
  • 1 tbsp chopped basil
  • pinch of saffron threads
  • 1 cup heavy cream
  • 1 tbsp butter
  • 1 tbsp flour
  • 1/2 pound of linguine or spaghetti
Instructions
  1. preheat oven to 350 degrees
  2. Cook pasta al dente per instruction on box, then set aside
Roasted Vegetables
  1. cut vegetables and place in roasting pan with olive oil, salt and pepper to taste and toss to coat with oil and seasonings
  2. roast for 20-25 minutes
Seafood
  1. place flounder on baking pan drizzle with olive oil, sea salt and pepper, add a little water to the pan and bake for 20 minutes
  2. add mussels to saute pan with 2 tbsp of olive oil, cover with lid or another pan and allow to steam open (about 8 minutes)
  3. let mussels cool then remove from shells and place in a bowl, and discard shells, but save the juices in the pan!
  4. add heavy cream, 3/4 of the basil, and the saffron to the mussels juices, bring to a boil then reduce heat to a simmer, allow sauce to reduce by 1/3
  5. get a saute pan very hot with a little oil and sear the scallops until you get some crusting for color, cook on each side and remove from pan.
  6. Sear shrimp until almost done, remove from pan
  7. In another saute pan, gently heat the crabmeat
Bring it all together
  1. timing is everything with this dish, vegetables, and flounder should be done.
  2. reheat pasta in a pan with a little olive oil or return to boiling water briefly, which ever method you prefer.
  3. Place scallops, shrimp, and mussels in saute pan and reheat gently but quickly, in just a little oil or water.
  4. take the butter and roll it in the flour to make a beurre manie and place in the sauce to finish thickening*
Assemble
  1. Place pasta in a mound at the bottom of a bowl or center of a plate
  2. place roasted vegetables around outside pasta
  3. place flounder in center of pasta
  4. pour sauce over flounder, splitting it evenly between the two dishes
  5. place scallops and shrimp around the flounder
  6. sprinkle with remaining basil and serve immediately!
Recipe Notes

*if sauce is too thick skip the flour and just add the butter, if its still too thick add additional cream or a little white wine or chicken stock.

Nutrition Facts
Ligurian Seafood Stew with a Basil Saffron Creme Sauce
Amount Per Serving
Calories 1413 Calories from Fat 567
% Daily Value*
Total Fat 63g 97%
Saturated Fat 33g 165%
Cholesterol 400mg 133%
Sodium 1732mg 72%
Potassium 2662mg 76%
Total Carbohydrates 144g 48%
Dietary Fiber 15g 60%
Sugars 9g
Protein 69g 138%
Vitamin A 252.3%
Vitamin C 73.6%
Calcium 41.7%
Iron 77.5%
* Percent Daily Values are based on a 2000 calorie diet.